This makes a great flavoursome side dish for roast meats such as lamb or chicken. A lower calorie alternative to cauliflower cheese or other more traditional side dishes.

It could easily be promoted to the main event – turn it into a warm salad with fresh spinach, roasted almonds and shredded left-overs of any roast meats.

With a good blender it takes minutes to prepare – use the trick of placing the vegetables in chunks in water to achieve an even blend. Then simply drain off the water.

Serves 2

Ingredients

Cauliflower	350	grams (about half a standard cauliflower)
Onion	0.5
Mustard	2	teaspoons
Parmesan Cheese, Gran Padano or other Strong, Hard Cheese	30	grams

Equipment

1. Blender
2. Wide baking tray with sides (you want a fairly thin layer of veg and edges which allow you to easily turn the mix during cooking).

Method

1. Cut the cauliflower into large chunks.
2. Place in the jug of a blender and cover with ample cold water.
3. Pulse for a few seconds until the veg is evenly chopped into a cous-cous like texture.
4. Drain well.
5. Repeat the same process with the onion.
6. Mix the drained cauliflower & onion with a couple of teaspoons of mustard – more if you like a strong flavour, strong mustard if you really like a strong flavour.
7. Finely grate the cheese and stir into the mixutre.
8. Lightly grease a large baking tray with a spray of olive oil.
9. Spread the cauliflower mixture in a thin (no more than 1cm) even layer.
10. Place in a hot-ish oven (200 degrees).
11. Mix after 10 minutes, replace and repeat until the mixture has some good golden sections but is not too dry. About 30 minutes in total.
12. Serve with roast chicken (or guinea fowl as here) or lamb or turn it into a hearty warm salad with the addition of some roasted almonds, spinach and other veg. I’d avoid gravy with the roast though – likely to make for an unpleasant soupy mess but who am I to judge.